Serve with 1 cup cooked rice.
1⁄2 lb (225 g) asparagus spears
1⁄2 tbsp oil
1⁄2 lb (225 g) salmon filet
Toppings (optional): Capers (drained & rinsed), sliced lemon
- Preheat oven to 375° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner.
- Trim asparagus spears. Place on one side of sheet pan; combine with oil and SPG Seasoning.
- Place fish beside asparagus. Season with Asian Stir-Fry Seasoning.
- Bake until fish is cooked, about 15 min.